Comments on: On Tweaking

By: Substituting Sourdough Starter for Baker's Yeast | Wild Yeast

Substituting Sourdough Starter for Baker's Yeast | Wild Yeast — Mon, 06 May 2013 02:04:27 +0000

[...] what was it you liked about that original recipe, anyway? If you care to, you can read more of my thoughts on tweaking recipes. It pretty much boils down to this: if you do things differently, you may well wind up with a [...]

By: Susan

Susan — Wed, 29 Aug 2007 01:25:47 +0000

Fru B, I’m glad it was clear that I was having some fun to make my point.

kitchenMage, I’m in awe of people who understand all that. I’m kinda sorta getting there with bread but for anything else I’m completely hopeless.

By: kitchenMage

kitchenMage — Mon, 27 Aug 2007 21:29:12 +0000

I am one of the experimenters, but I am honest enough to call it ‘cooking without a net’ and I recognize that 40+ years of kitchen-time is no guarantee that my subs won’t turn out awful. I do, however, understand the science behind the ingredients enough to know how to do this, even with cake recipes, even the first time. Well, most of the time.

I am so glad you found A Year in Bread so that I found you.

By: Fru B

Fru B — Sat, 25 Aug 2007 10:28:46 +0000

“Mom: Well, I wanted it to be low fat, low calorie, and high fiber. So I substituted nonfat milk for the cream and cut the sugar in half, and instead of white rice I used half brown rice and half quinoa. Oh, and I was out of cinnamon but nutmeg was on sale so I used that instead.”

So fun!

I totally agree with you regarding ‘respecting’ the recipie!
Love your page.

By: Susan

Susan — Thu, 16 Aug 2007 12:44:21 +0000

Elizabeth, don’t you just love hindsight?

Mary Jo, no wonder you’re such a great cook: you have the taste equivalent of perfect pitch. Eat less rice pudding? That’s asking a lot of me.